Mars Wrigley Confectionery UK Limited

Cocoa beans are the key raw material in chocolate manufacturing. In West Africa, where 70% of the cocoa imported and consumed in the UK is produced, the chocolate industry has identified Cacao Swollen Shoot Disease (CSSV) as the major constraint to productivity. A cacao farm with CSSV will suffer declining yields and hence a declining income from what is ...

Cocoa beans are the key raw material in chocolate manufacturing. In West Africa, where 70% of the cocoa imported and consumed in the UK is produced, the chocolate industry has identified Cacao Swollen Shoot Disease (CSSV) as the major constraint to productivity. A cacao farm with CSSV will suffer declining yields and hence declining farmer income from wha...

The REMAC project aims to demonstrate the 30% reduction of sugar and or fat and the addition of fibre to confectionary, bakery and sauce products. This will be achieved through the use of highly functional natural cellulosic materials produced from root vegetable sources as substitute for the sugar or fat. The success of this project will make a significa...

The project’s goal is to provide a novel sugar replacement ingredient to the global food market. The ingredient is a specialist carbohydrate sustainably manufactured from a marine microalgae. The project will demonstrate new technology at industrial pilot scale to grow microalgae and purify the product from the microalgae cultures. The project brings toge...

Food scientists from Heriot-Watt University and the University of Edinburgh have reported that proteins extracted from the Quorn production process could be used to replace less sustainable animal-based proteins in food formulations, and to act as fat replacers for the design of novel healthier products. The University researchers and Marlow Foods (produc...

CELLDEX aims to deliver a pleasurable, great tasting chocolate confection with a reduced calorie and sucrose content that will appeal to consumers as an attractive alternative to standard chocolate confections. To achieve this, the project will develop a process to produce a new low calorie bulk sugar replacer from sustainable sources. The new ingredient ...